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Title: Leftover Turkey Tetrazzini
Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
Yield: 6 servings

7 oz Pkg thin spaghetti; broken
- in half
2 c Diced cooked turkey
1 c Sliced fresh mushrooms
1 sm Onion;p chopped
3 tb Butter
10 3/4 oz Can cream of mushroom soup;
- undiluted
1 c Milk
1/2 ts Poultry seasoning
1/8 ts Ground mustard
1 c Shredded cheddar cheese
1 c Shredded mozzarella cheese
1 tb Shredded Parmesan cheese
Minced fresh parsley

Cook spaghetti according to package directions. Drain
and place in a greased 11" X 7" baking dish. Top with
turkey; set aside.

In a large skillet, saute the mushrooms and onion in
butter until tender. Whisk in the soup, milk, poultry
seasoning and mustard until blended. Add cheddar cheese;
cook and stir over medium heat until melted. Pour over
turkey.

Sprinkle with mozzarella and Parmesan cheeses (dish will
be full). Bake, uncovered, at 350ºF/175ºC for 25-30
minutes or until heated through. Sprinkle with parsley.

Susan Payne, Corner Brook, Newfoundland

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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